The training programme would cover both basics and recent development in the area of food dehydration.
CSIR-Central Food Technological Research Institute (CFTRI) is organising a short training program on advanced techniques for food dehydration from 4rth to 6th September 2019.
The training programme would cover both basics and recent development in the area of food dehydration.
The removal of moisture from a food product is one of the oldest preservation techniques namely drying or dehydration. However, the drawbacks of dehydration are high unit processing cost, especially for freezedried products, and poor quality texture and flavor in some cases.
The advanced drying techniques involve field assisted methods, such as Dielectric heating (Radio Frequency and Microwave), Electromagnetic heating (infrared), Inductive heating, Ohmic heating, and heating in the presence of external fields such as Pulsed electric fields, Ultrasound and UV lights.
Faster and efficient heat transfer, low processing cost, uniform product heating, better organoleptic characteristics, and nutritional value in the processed material are some of the advantages of the newer methods.
This training program will be conducted by the Department of Technology Scale-up at CFTRI.
The institute conducts around 30-35 regular training programs including the custom made programs every year, encompassing all the major areas in Food Science and Technology.